Pasta With Sauce Veracruz

This unique pasta dish blends Italian comfort with the bold, complex flavors of Veracruz cuisine. The sauce is built on a foundation of roasted garlic, onions, peppers, and carrots, creating a deep, savory base. It is elevated by the addition of sun-dried tomatoes, toasted spices, capers, and a splash of reposado tequila for warmth. A touch of vanilla extract adds a mysterious, aromatic sweetness that balances the acidity of the tomatoes. Served over ziti or linguine and garnished with fresh cilantro, toasted nuts, and cheese, this meal is perfect for a sophisticated weeknight dinner or a weekend gathering.

Cooking Method: Baking, Boiling, Grilling, Roasting, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 209.5

Dietary: Vegan

Description

This unique pasta dish blends Italian comfort with the bold, complex flavors of Veracruz cuisine. The sauce is built on a foundation of roasted garlic, onions, peppers, and carrots, creating a deep, savory base. It is elevated by the addition of sun-dried tomatoes, toasted spices, capers, and a splash of reposado tequila for warmth. A touch of vanilla extract adds a mysterious, aromatic sweetness that balances the acidity of the tomatoes. Served over ziti or linguine and garnished with fresh cilantro, toasted nuts, and cheese, this meal is perfect for a sophisticated weeknight dinner or a weekend gathering.

Directions

1
Preheat oven to 450 F (232°C). Wash the garlic, onions, carrots, and peppers. Do not peel or cut them. Rub them with olive oil and place on a well-oiled baking sheet.
2
Roast vegetables in the oven until skins are browned and insides are softened. Onions and garlic will require 30 to 40 minutes. Remove from oven and let rest until cool enough to handle.
3
While vegetables roast, heat 1 1/2 cups of stock to boiling. Pour over sun-dried tomatoes and let stand to soften. If tomatoes are dry-packed, soften them in hot water instead.
4
Once cool, squeeze garlic cloves from their skins. Remove skin from onions and peppers, and seed and core the peppers. Roughly chop the garlic, onions, peppers, and carrots.
5
Place chopped vegetables in a large skillet coated with olive oil. Heat over medium-high heat, stirring often.
6
Add the sun-dried tomatoes and their soaking liquid, rosemary, sweet marjoram (or oregano), parsley, cumin, coriander, capers, and tequila.
7
Bring the mixture to a boil, then reduce heat and simmer for 10 to 15 minutes, or until very flavorful. Add more stock if needed to thin the sauce.
8
Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
9
When nearly ready to serve, add vanilla extract and sliced zucchini to the sauce. Cook just until the zucchini is brightly colored and tender-crisp.
10
Season the sauce with salt and pepper to taste.
11
Serve the sauce over the pasta, tossing lightly. Garnish with fresh cilantro, toasted nuts, and grated cheese if desired.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 209.5kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 57.5mg3%
Total Carbohydrate 47.2g16%
Dietary Fiber 6.3g26%
Sugars 7.8g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pasta-with-sauce-veracruz/